Low FODMAP Slow Cooker Lemon Chicken is onion-free, garlic-free, and gluten-free and makes its own sauce with white wine and herbs.
I’ve seen several incarnations of this recipe making their way around Pinterest. It sounded so good, I decided to make a low-FODMAP version because of my IBS. The recipe mainly calls for lemon juice and a packet of Italian salad dressing mix. The lemon juice works since lemons are low-FODMAP. The packet of Italian dressing mix is another story. Lots of onion and garlic. Not good. So I decided to make my own mix of salt, pepper and herbs (sans onion and garlic).
To flavor the chicken and sauce with garlic, infused oil may be used. It’s easy to make your own (follow my directions here) or you can purchase Fody Garlic-Infused Oil. Don’t be daunted by the long list of ingredients. It’s mostly different herbs. This really is a very easy dish!
Another note on the flour. I like to use a mix of flours in this recipe. Not only to help brown the chicken, but to help thicken the sauce as it cooks. Potato and tapioca starches are great for thickening and I like the rice flour for browning. Use whatever gluten-free flour you have on hand.
How to Make Lemon Chicken
How to Make Low FODMAP Slow Cooker Lemon Chicken
- Dredge the chicken in the flour
Combine the flour with 1/2 teaspoon salt and 1/4 teaspoon pepper on a plate. Dredge the chicken pieces in the flour until coated.
- Brown the chicken
Melt butter and oil in a skillet over medium-high heat and brown chicken on all sides.
- Deglaze the pan with the wine
Remove skillet from heat and transfer the chicken to the slow cooker. Deglaze the pan with the wine, scraping up any browned bits. Pour this over the chicken in the slow cooker.
- Combine in the slow cooker
Pour chicken broth and lemon juice over top of chicken. Sprinkle with herbs and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add any remaining flour mixture and stir well.
- Cook
Cover and cook on low for 4 hours or high for 2 1/2 hours.
- Serve
You may enjoy these other low-FODMAP slow cooker recipes from my collection:
Low FODMAP Slow Cooker Lemon Chicken
Ingredients
- 20 oz. bonelesss, skinless chicken breasts, cut into large pieces
- 3 tablespoons White Rice Flour Blend (or other gluten-free flour)
- 1 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1 tablespoon unsalted butter or non-dairy substitute
- 1 tablespoon Fody Garlic Infused Oil
- 1/4 cup dry white wine (or chicken broth)
- 1/2 cup Low-FODMAP Chicken Broth or Stock
- 1/4 cup fresh lemon juice (from about 1 large lemon)
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/8 teaspoon dried thyme
- 1/8 teaspoon celery salt
Instructions
- Combine the flour and 1/2 teaspoon salt and 1/4 teaspoon pepper on a plate. Coat the chicken pieces in the flour.
- Melt the butter and oil together in a large skillet over medium-high heat. Add the chicken and brown on each side.
- Remove skillet from heat and transfer the chicken to the slow cooker. Deglaze the pan with the wine, scraping up any browned bits. Pour this over the chicken in the slow cooker.
- Pour chicken broth and lemon juice over top of chicken. Sprinkle with herbs and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add any remaining flour mixture and stir well.
- Cover and cook on low for 4 hours or high for 2 1/2 hours.
- Serve chicken and sauce over rice, pasta or quinoa.
Notes
- Use 1/2 teaspoon FODY Chicken Soup Base mixed in 1/2 cup boiling water instead of homemade chicken broth
Inspired by Life in the Lofthouse.
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This was delicious! Thank you for posting it and adapting it to low FODMAP.😊
Glad you enjoyed it. Thanks for the comment!
I made this for dinner tonight and it was really good. My whole family enjoyed it (even my picky youngest). Thanks!
Happy this recipe worked out for you! Thanks for the comment.
Making this for supper tonight.
What would the time translate to in an instant pot?
I’m not sure since I have not made this in an instant pot.
Super delicious! I love it so much I need to refrain from just eating the entire thing! This is totally my new favourite for thd Aussie winter!! Thank you thank you!! 🙏
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Absolutely delicious! Already looking forward to making (and eating) this again!
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This meal was absolutely DELICIOUS! One of my family’s new favorite meals.
I have made this 3 times now and my family loves it! I serve it with carrots over Jasmine rice.
Sounds delicious. So glad your family enjoys this recipe!
This was really simple and tasty! I cooked it in the Instant Pot and it turned out great.
Just out of curiosity, are you able to post the nutritional facts for this recipe? It was super delicious and I love that it’s low FODMAP! My partner and I are on such different diets. Per my doctor, I am on Low FODMAP, but he is on Keto. I normally go through each ingredient to check if it’s all Keto friendly as well, but a possible nutritional sheet with at least the net carb and sugar info could be beneficial for others as well.
I’m afraid I don’t have that capability for this blog, but I recommend downloading any number of different apps that you can input the ingredients and it will calculate the nutritional facts for you. Cronometer is one I’ve used before. Glad you liked this recipe!
Made this recipe today and found it very underwhelming. I used high end ingredients, made my own delicious infused garlic oil and followed the recipe to a T. Something just tasted off in the sauce and it never thickened. I used King Arthur Measure For Measure Flour which has a thickener?? The watery broth also had a mild bitter taste and lacked layers of flavor. I would like to figure out what I can change to improve it? Has anyone tried infusing their oil with green onion tops as well as garlic? I would also like the broth to be more silky, perhaps a little LF cream would enrich it. Maybe Meyer Lemons would be less tart? I am new to gluten free and lactose free cooking so I am not sure. Any suggestions are welcome. I would like to try it again with some changes. Just not sure what to try……
I did not have any luck with this recipe although I used high end ingredients, made my own garlic oil and followed it to a T. Watery thin sauce with a very bitter edge that definitely needed something else for a better layer of flavor. Any specific suggestions for additions or substitutions that might improve it?? I am on Low Fodmap, FF and LF diet searching for satisfying food without much luck.